So all week I have had cravings for something smokey, cheesy, buttery and really tasty, enter Quiche Lorraine...
400g smoked lardons
100g grated Gruyere
50g grated Parmesan
400ml double cream
400ml crème fraîche
3 cloves garlic peeled and finely chopped
6 organic eggs, well beaten
½ tsp fresh grated or ground nutmeg
½ tsp freshly cracked black pepper
350g plain flour
200g cold butter, cut into pieces
2 egg yolks
4 tbsp cold water
1. For the pastry, put the flour, butter, egg yolks and cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
2. lightly butte a 30 x 3cm loose-bottomed, fluted flan tin, easing the pastry into the base, gently pressing together any tears in the pastry.
3. Trim the pastry edges with a knife (keeping all the trimmings) so that its slightly above the tin this allows for shrinkage.
4. Press the pastry into the flutes, lightly prick the base with a fork, then chill in the fridge for 15 mins.
5. Preheat the oven 180C/gas mark 4
Remove pastry case from the fridge and line with greaseproof paper, fill with baking beans or dried beans and bake 15 mins. Remove the paper and beans and bake for a further 5mins more or until the pastry is pale golden.
Fill any small holes or cracks with the left over pastry trimmings.
While the pastry cooks, prepare the filling.
6. Heat a small frying pan, add the smoked lardons and garlic and sauté for a couple of minutes until the lardons just start to colour, but aren't crisp, remove from the heat, place a lid on the pan and set aside.
7. Using a hand held mixer or wooden spoon, beat the crème fraîche until smooth, then add double cream, the beaten egg and nutmeg, mix till well combined.
8. Add in the grated Gruyere and cooked bacon with a wooden spoon or spatula.
9. Pour the filling into the pastry case to the top (don't worry if there is a little left over) sprinkle on the grated parmesan cheese , then carefully place in the middle of the oven
10. Lower the oven to 170C and bake for about 25 mins, or until golden and softly set (the centre should not feel too firm)
Let the quiche settle for 4-5 mins, then remove from the tin. Serve fresh of the oven hot or cold for a delicious picnic or buffet lunch.
Tips & Tricks
If the top of quiche is browning to quickly, loosely cover with tin foil.